Want a healthier pizza crust? Try this cauliflower pizza crust recipe and satisfy your pizza cravings without cheating on your healthy lifestyle. Plus tips for how to make the crust vegan, dairy-free, or without a food processor!
Pizza. It’s glorious, isn’t it?
I mean with all the savory goodness, bubbly cheese, and delicious, chewy and crispy crust?
I’m like a huge fan of pizza. Pizza and me are buds.
Or, at least…we used to be buds.
I had to take matters into my own hands. I needed a way to sneak pizza into my new healthy, clean lifestyle.
Oh, I’ll tell ya how: cauliflower.
Yup, cauliflower. I’ve said it before and I’ll say it again: There’s seriously nothing cauliflower can’t do.
It’s cool, I’ll wait for you to finish your happy dance. I’ll dance with you.
I’ve been wanting to learn how to make cauliflower pizza crust for like EVER. It always seemed super fussy so I kinda avoided it.
Finally, though, I tried it for myself and it was … almost… glorious. The truth is, the first time I tried making it on my own, I made a couple rookie mistakes, being the cauliflower pizza dough newbie that I was.
This is a big rookie mistake if you jump in without knowing what you’re doing. The trick to making cauliflower pizza crust not soggy is to get as much of the liquid out of the cauliflower as possible before turning it into the dough.
So, how do you do this? First, you need to get it tender BEFORE making the crust. You want it to be cooked ahead of time so it’s already released its moisture and cooked down.
You’ll need to turn the cauliflower into cauliflower rice using either a food processor or a kitchen grater. Both work fine, but I do prefer the food processor because it’s quicker and easier than using a grater. If you want to make the cauliflower pizza crust without a food processor, it’s totally okay – just takes a little more time with a kitchen grater and makes a little bit more of a mess.
Next, you need to squeeze out the liquid from the cooked cauliflower before forming the crust. You absolutely don’t wanna skip this step. You know me – I skip steps when they’re unnecessary. BUT that’s not the case here – with the cauliflower, you wanna make sure you remove as much liquid from the cooked cauliflower as possible so the resulting crust isn’t soggy.
Trust me on this one.
I use cheesecloth for this step, but you can also use a clean kitchen towel or paper towels – though this cheesecloth, I’ve found, is the best suited and makes the least amount of mess. It’s also okay to squeeze the cauliflower as hard as you can – you won’t hurt it 🙂
How to Make Cauliflower Pizza Crust Crispier
Next, you want to make it crispier. While squeezing out as much liquid as possible will super help with this, there’s another important step to do to make crispier cauliflower pizza crust: pre-bake it. Make sure to cook the crust in the oven BEFORE adding any toppings. This will help it get nice and crispy around the edges once it bakes again with all the toppings on it.
Now that you have what to do and what not to do, you should be good to nail this cauliflower pizza crust on your first try – it’s totally possible and so worth it. In fact, this crust is just as good – if not even BETTER – than many flour-based crusts I’ve had in my day.
How To Make Cauliflower Pizza Crust Without Cheese (Vegan)
I use cheese and egg in this cauliflower pizza crust to add texture and help hold it together. However, you can easily replace both with just a few quick replacements. Instead of an egg, make a flax egg by combining 1 tablespoon ground flaxseed meal with 3 tablespoons of water. Just mix together, and then let sit for 5-10 minutes to thicken. Then, to replace the cheese, you can use flour.
My preference for this recipe is to use chickpea flour (AKA garbanzo bean flour). Instead of the parmesan and goat cheese, add 1/4 cup chickpea flour to create the vegan cauliflower pizza dough. If you’d like to add a little “cheese” flavor, you can add in a tablespoon or two of nutritional yeast, too.
How To Make Cauliflower Pizza Crust
Cauliflower, where will you take me next?
Do your tastebuds and waistline a favor and learn how to make cauliflower pizza crust! Plus easy steps for how to make vegan.
- 1 large head cauliflower (to make 3 cups cauliflower rice)
- 1 egg*
- 1/4 tsp dried oregano
- 1/4 tsp sea salt
- 1/8 tsp garlic powder
- 2 tbsp parmesan, shredded*
- 3 oz goat cheese*
- 1 boneless skinless chicken breast
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/8 tsp garlic powder
- handful baby spinach
- 3-4 oz fresh mozzarella, sliced
- Preheat oven to 400 degrees.
- Turn the cauliflower into rice using either a kitchen grater and grating the cauliflower just like you would cheese or using a food processor. (While the food processor makes quick work of the cauliflower and creates a more even size, the kitchen grater is much easier to clean and adds a little more texture. Either way will do so it’s up to your preference.)
- Grate enough of the cauliflower to produce 3 packed cups of cauliflower rice.
- Lay out the "rice" evenly on a rimmed baking sheet lined with parchment paper. TIP: Using aluminum foil will cause the cauliflower rice to stick and will be very difficult to remove.
- We need to first roast the cauliflower to soften it before creating our crust so place this into the oven and roast for 20-25 minutes, tossing every so often.
- Once the rice is tender and beginning to turn golden brown, remove the rice from the oven and transfer into a clean, thin dishtowel or cheesecloth.
- Wrap up the rice and twist the towel to squeeze any excess moisture out. Be careful not to burn your hands. (Believe it or not, this step makes a big difference in the final texture of your crust and is totally worth the small extra effort.)
- Place the drained rice into a mixing bowl, along with the egg, dried oregano, 1/4 tsp,. kosher salt, garlic powder, grated parmesan cheese, and crumbled goat cheese. Mix this together until fully combined.
- On a clean, new sheet of parchment paper or tin foil, pour the rice mixture out and form into a small rectangle.
- Keep the dough about 1/3 of an inch thick and try to mold it to be as even and as flat as possible. You can also form the edges to stand up to mimic a crust.
- Once the crust is fully formed, place back into the oven and bake for 30-40 minutes, or until the crust is firm and golden brown.
- At this point, you can top with whatever normal pizza toppings you prefer.
- For the pizza pictured, I drizzled olive oil over the cooked crust, followed by diced chicken breast, followed by a handful of baby spinach and about 2-3 ounces of sliced mozzarella cheese.
- Once you have your toppings, place back into the oven and bake until the cheese is melted and the spinach is wilted, about 6-8 minutes.
- Remove from the oven and allow to sit for 5 minutes before slicing into quarters using a pizza cutter.
The nutrition information is for just the cauliflower pizza crust, not the optional toppings.
To make this recipe vegan, replace the egg with a flax egg (combine 1 tbsp. flaxseed meal with 3 tbsp. water, and let sit 5-10 minutes) and the cheese with 1/4 cup chickpea flour.
This post contains affiliate links for products and tools I use frequently and highly recommend.
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